When the air gets crisp and the leaves start tumbling down, there’s nothing I crave more than a warm, nourishing dish like Apple Stuffed Acorn Squash. It’s sweet, nutty, and oh-so-comforting—the kind of meal that makes your whole house smell like fall. Bonus? It looks fancy enough for guests but is secretly simple enough for a weeknight dinner.
As a Texas mama of three, I’m always looking for recipes that feel special without chaining me to the kitchen. This one checks all the boxes—healthy, hearty, and just the right touch of sweetness.
Table of Contents
Why You’ll Love This Apple Stuffed Acorn Squash
- Festive & seasonal: Perfect for fall dinners or holiday gatherings.
- Simple ingredients: Nothing fancy here—just pantry staples and fresh produce.
- Naturally sweet: Apples, cranberries, and maple syrup create a warm, cozy flavor.
- Wholesome & filling: With healthy fats from walnuts and fiber from squash, this is a feel-good dish.
What Does Apple Stuffed Acorn Squash Taste Like?
Imagine warm apple pie filling—juicy apples, tart cranberries, cozy cinnamon—tucked into a nutty, roasted acorn squash “bowl.” Every bite is a little sweet, a little savory, and totally comforting.
Ingredients You’ll Need for Apple Stuffed Acorn Squash
The beauty of Apple Stuffed Acorn Squash is that it doesn’t call for anything complicated—just wholesome, seasonal ingredients that come together in the most flavorful way. Here’s what you’ll need, along with a few tips for choosing the best:
- Acorn squash (2, halved and seeded): These little squash are nature’s perfect bowls! Look for firm, dark-green acorn squash with a touch of orange near the base (a sign they’re ripe). When roasted, the flesh turns tender and nutty—perfect for holding our apple filling.
- Olive oil (2 tablespoons): A light brush of olive oil keeps the squash moist while roasting and adds a subtle richness. You could also use avocado oil if that’s what you keep on hand.
- Apples (1 cup, diced): Crisp and slightly tart apples like Honeycrisp, Fuji, or Granny Smith work beautifully here. They soften in the oven but keep just enough bite to contrast the creamy squash. If you’re an apple lover like me, you’ll also enjoy them in my Apple Cranberry Pecan Salad—another fall favorite!
- Walnuts (1/2 cup, chopped): They add crunch and a hearty, earthy flavor that balances the sweetness of the apples and cranberries. For extra nuttiness, lightly toast them before mixing into the filling.
- Dried cranberries (1/4 cup): These little jewels bring a tangy pop of flavor and chewy texture. They also add gorgeous color contrast against the golden squash and apples.
- Cinnamon (1/2 teaspoon): That classic warm spice that makes the whole kitchen smell like fall.
- Nutmeg (1/4 teaspoon): A pinch of nutmeg deepens the flavor and pairs beautifully with apples.
- Salt (1/4 teaspoon): Just a touch to balance the sweetness and make the flavors pop.
- Maple syrup (2 tablespoons): The final drizzle of natural sweetness that ties it all together. Choose pure maple syrup if you can—it makes a world of difference.
👉 Tip: This ingredient list is naturally gluten-free and vegetarian, making Apple Stuffed Acorn Squash a dish that works for just about everyone at the table.
👉 If you love fall flavors, you’ll also adore my Honeycrisp Apple Feta Fall Salad for a crisp, refreshing side.
How to Make Apple Stuffed Acorn Squash (STEP BY STEP)
Follow this simple, cozy process to get Apple Stuffed Acorn Squash on the table without any fuss. I’ll walk you through each step with the little tips that make a big difference.
1) Preheat & Prep the Pan
- Set your oven to 375°F (190°C) and move the rack to the center.
- Line a rimmed baking sheet with parchment for easy cleanup. If your squash wobble, have a sharp knife ready to shave off a thin slice from the bottoms so they sit flat later.
2) Prep the Squash
- Halve 2 acorn squash from stem to tip with a steady hand, then scoop out seeds and stringy bits.
- Brush the cut sides with 2 tablespoons olive oil. A tiny pinch of salt on the flesh is nice here.
- Place squash cut-side down on the baking sheet. This helps the edges caramelize and the centers steam to tenderness.
3) Roast the Base (First Bake)
- Roast for about 30 minutes. You’re looking for squash that gives easily when pressed and a bit of golden color on the edges.
- If your squash are larger, add 5–10 minutes. A fork should slide into the flesh without a fight.
4) Mix the Cozy Apple Filling
- While the squash roasts, add to a medium bowl:
- 1 cup diced apples (½-inch pieces so they cook evenly)
- ½ cup chopped walnuts (toast them in a dry skillet for 3–4 minutes if you want extra nuttiness)
- ¼ cup dried cranberries
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 2 tablespoons maple syrup
- Toss until everything is glossy and evenly coated. If your apples are sitting a while, a squeeze of lemon (optional) keeps them perky.
5) Flip, Fill, and Level the “Bowls”
- Carefully flip the roasted squash halves cut-side up using tongs.
- If the cavity feels small, scoop out a spoonful of the soft squash, mash it into the apple mixture, and then mound the filling generously into each half. This gives you the perfect ratio in every bite of Apple Stuffed Acorn Squash.
6) Bake Again (Second Bake)
- Return the stuffed squash to the oven and bake 20 minutes, until the apples are tender, the cranberries plump, and the maple juices are bubbling slightly around the edges.
- Check doneness by piercing an apple cube—no crunch left, just soft and fragrant.
7) Finish, Garnish & Serve
- Let the squash rest 5–10 minutes so the juices settle (and so no one burns their tongue—ask me how I know!).
- Taste a corner: if you want a touch more sweetness, drizzle a tiny bit of maple syrup. A sprinkle of flaky salt or extra toasted walnuts adds a lovely finish.
- Serve your Apple Stuffed Acorn Squash as a standout main or a festive side. For a bright, crunchy contrast, pair it with my Honeycrisp Apple Feta Fall Salad or keep the apple theme going with the Apple Cranberry Pecan Salad—both make a beautiful fall table.
That’s it! Warm, sweet, gently spiced, and downright comforting—step-by-step Apple Stuffed Acorn Squash you’ll come back to all season.
Tips and Tricks for Perfect Apple Stuffed Acorn Squash
- Pick the right squash: Choose firm squash with no soft spots.
- Use crisp apples: Honeycrisp, Fuji, or Gala hold their texture well.
- Nut-free version: Swap walnuts for pumpkin seeds or sunflower seeds.
- Make ahead: Roast the squash in advance, then stuff and bake before serving.
- Holiday upgrade: Add a sprinkle of goat cheese or feta for tangy balance.
(Confession: I first made this dish for a Thanksgiving side, and now my kids request it in October the moment we buy our first apples of the season!)
Storage
- Fridge: Store leftovers in an airtight container up to 3 days.
- Freezer: Freeze stuffed halves for up to 2 months. Reheat in the oven for best texture.
FAQs
Can I use butternut squash instead?
Yes, just adjust roasting time since butternut squash is denser.
What apples work best?
Crisp and slightly tart ones like Honeycrisp or Granny Smith balance the sweetness.
Can I make it vegan?
It already is! Just make sure your maple syrup is pure.
Conclusion
If you’re looking for a cozy, crowd-pleasing dish, Apple Stuffed Acorn Squash is it. Whether you’re feeding family on a chilly weeknight or impressing guests at Thanksgiving, this recipe will warm hearts (and bellies). Give it a try, and don’t forget to share your creation with me—I’d love to see your fall table shine!
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Print
Apple Stuffed Acorn Squash
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A cozy fall dish featuring roasted acorn squash halves stuffed with a sweet and spiced apple, walnut, and cranberry filling, drizzled with maple syrup.
Ingredients
2 acorn squash, halved and seeded
2 tablespoons olive oil
1 cup diced apples
1/2 cup chopped walnuts
1/4 cup dried cranberries
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons maple syrup
Instructions
1. Preheat your oven to 375°F (190°C).
2. Brush the cut sides of the acorn squash with olive oil and place them face down on a baking sheet. Roast for about 30 minutes or until tender.
3. In a medium bowl, combine diced apples, walnuts, dried cranberries, cinnamon, nutmeg, salt, and maple syrup.
4. Remove the squash from the oven and turn them over. Divide the apple mixture evenly among the squash halves.
5. Return the stuffed squash to the oven and bake for an additional 20 minutes, until the apples are tender and the squash is thoroughly cooked.
6. Remove from the oven and let cool for a few minutes before serving.
Notes
For extra richness, drizzle with a little butter before baking. You can also substitute pecans for walnuts or add a sprinkle of granola for extra crunch.
